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How to Cook dishes from New Zealand
New Zealand gets its cuisine
from two many sources: British cuisine, introduced by settlers from
the United Kingdom, and
the traditional cuisine of the indigenous Maori people. Additionally, in recent years, as travel
overseas has become more widely available, New Zealand
has also gradually began to introduce influences from
French cuisine,
Italian cuisine,
as well as Asian recipes.
Some popular dishes in New Zealand include:
- Colonial goose - A roast leg of lamb, deboned, stuffed with honey and dried apricots, and marinated
in red wine. This recipe was developed by the early colonial pioneers of
New Zealand, who wanted to
emulate the taste of
goose,
but had to make do with sheep.
- Fish and chips - Like British fish and chips, this dish consists of deep-fried fish in batter
or breadcrumbs, served with fried potatoes.
- Meat pies
- Roast lamb
- Lamingtons - Cubes of sponge cake, covered with chocolate icing and dessicated coconut. The cubes may be sliced in half,
and a layer of cream or strawberry jam spread between the halves.
- ANZAC biscuits - New Zealanders claim to have invented this dish, but the dish is also
claimed by Australia.
ANZAC biscuts are made from rolled oats, coconut and syrup. According to legend, they were first
prepared for the ANZAC troops sent to fight in the Gallipoli campaign in World War I, the recipe
being specifically designed so as to produce a biscuit that would preserve well.
- Pavlova - A meringue with a crispy exterior, but light and fluffy on the inside.
As with ANZAC biscuits, both
Australia and
New Zealand
claim to have invented the dish.
- Hokey pokey ice cream - Vanilla ice cream containing small lumps of toffee.
On this page, you will find a selection of New Zealand cookbooks.
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
New Zealand Meat Producers Board
Spiral-bound (60 pages)
 | Lowest New Price: $12.00*
Lowest Used Price: $4.43*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Lamb is Extremely versatile. Its delicate flavor speaks for itself by offering a unique taste for diners. Either simply prepared or with the use of marinades, seasoning and sauces, the flavor of lamb gives the dish an "upscale nouvelle", "hearty down home" or "ethnic" flair. |
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By Jill Brewis
Hodder Moa Beckett Publishers Ltd.
Paperback (352 pages)
| Lowest New Price: $51.49*
Lowest Used Price: $19.00*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approach food and eating. This special illustrated collection, created by Digby's long-time friend Jill Brewis, reflects Digby's passion for fresh food, his skill in the kitchen, and his simple approach. With over 700 recipes, it contains the essentials (and much more!) from his now classic cookery books. |
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By Alison Holst
London Books/Bateman
Hardcover (127 pages)
| Lowest Used Price: $5.95*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
This scarce OOP 1989 cookbook by Alison Holst, champion of New Zealand cuisine, features 127 pages of her favorite recipes, including detailed notes, instructions and lines pages to add your own notations. Delightfully illustrated by Catherine Hamilton |
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By Sue Carruthers
GP Publications
Paperback (234 pages)
| Lowest Used Price: $19.99*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here |
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David Bateman Ltd
Spiral-bound (78 pages)
| Lowest Used Price: $15.00*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Collection of vegetarian recipes gathered from Tauhara Centre, a retreat + seminar centre set in beautiful grounds overlooking Lake Taupo in New Zealand. Originally published in 1989 by the Centre; republished in 1992 by Bateman. |
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New Holland Publishers (NZ) Ltd
Hardcover (144 pages)
| Lowest New Price: $43.31*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
It seems that most households have at least one favourite recipe or dish, memorable often not for its culinary sophistication, but for the rich associations between the food and the lives of those who prepared it. The pavlova that Mum sat on. The roast lamb named after the dog that ate it while it cooled on the kitchen bench. The boiled condensed milk mayonnaise the widower cooked faithfully to his late wife's hand-printed instructions. Indeed, we New Zealanders care about food, not just to nourish us, but to remind us of our history; of our place in a particular time. When the Sunday Star-Times asked New Zealanders to hunt out their old recipe books and share their family food memories, it opened a floodgate. Almost 100 readers took the time to respond, and what wonderful stories they had to share. It soon became clear that the Home Made series deserved to be captured in book form. This was further confirmed by the series winning a Qantas Media Award this year. This beautifully packaged collection of New Zealanders' family recipes and the stories behind them - many of which have been passed down through multiple generations - will simultaneously warm your heart and satisfy your taste buds. |
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By John Cornish
C.H.B. Print]
Spiral-bound (43 pages)
| Lowest Used Price: $21.98*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here |
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By Chrstine Dann
Bridget Williams
Paperback
| Lowest Used Price: $33.99*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here |
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By Mark McDonough
Random House New Zealand
Paperback
| Lowest Used Price: $23.95*
*(As of 16:17 Pacific 29 Jul 2010 More Info)
Click Here | Product Description:
Here in Zarbo, owner of the famous Zarbo Deli & Cafe in New Zealand, Mark MDonough shares some of the popular recipes from the Zarbo kitchens, plus some of the favorites he cooks at home. Zarbo provides something for every meal of the day: antipasti and finger foods, pasta pulses and grains, main meals, salads and a spectacular, not to be missed sweets and baking section. Color photos |
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